The influence of additional fluors on the retention ability of dough and the technological quality of bakery products

Technological quality of wheat is defined by physical and chemical indicators of quality and its baking properties. To make wheat a commodity, there are certain requirements to be met, defined by minimum values of trade quality indicators. As hexaploid wheat, spelt (Triticum spelta L.) belongs to a group of alternative cereal grains high in gluten, and its flour is therefore used for making most pastries. Due to its high nutritional value, spelt flour is used to enhance the quality or flavour of wheat bread and other bakery products. Two-year research was conducted during 2011 and 2012 to investigate protein content in crops grown on the Eutric Cambisol soil type. The research was conducted on two spelt cultivars: Hungarian Ek? 10 and Serbian NS Nirvana. The results showed that NS Nirvana averaged a statistically significantly higher proteins content (16.76%) than Hungarian cultivar Ek? 10 (15.65%). Climatic factors, temperatures, the intensity of light and duration of seed filling had an impact on the investigated parameter.

Download Full-text

Research of the influence of batata processing products on the quality of bakery products

Khleboproducty ◽

10.32462/0235-2508-2020-29-4-40-45 ◽

2020 ◽

Vol 29 (4) ◽

pp. 40-45

Author(s):

V.A.K. Sagi ◽

◽

E.V. Nevskaya ◽

A.G. Zueva ◽

◽

...

Keyword(s):

Bakery Products

Download Full-text

Statistical Management of Food Production Processes

Economy of agricultural and processing enterprises ◽

10.31442/0235-2494-2020-0-11-30-35 ◽

2020 ◽

pp. 30-35

Author(s):

N.A. Jurk ◽

Keyword(s):

Production Process ◽

Control Chart ◽

Food Production ◽

Time Interval ◽

Bakery Products ◽

Shewhart Control ◽

Manufactured Products ◽

Mnemonic Technique ◽

The Stability

The article presents scientific research in the field of statistical controllability of the food production process using the example of bakery products for a certain time interval using statistical methods of quality management. During quality control of finished products, defects in bakery products were identified, while the initial data were recorded in the developed form of a checklist for registering defects. It has been established that the most common defect is packaging leakage. For the subsequent statistical assessment of the stability of the production process and further analysis of the causes of the identified defect, a Shewhart control chart (p-card by an alternative feature) was used, which allows you to control the quality of manufactured products by the number of defects detected. Analyzing the control chart, it was concluded that studied process is conditionally stable, and the emerging defects are random. At the last stage of the research, the Ishikawa causal diagram was used, developed using the 6M mnemonic technique, in order to identify the most significant causes that affect the occurrence of the considered defect in bakery products. A more detailed study will allow the enterprise to produce food products that meet the established requirements.

Download Full-text

Considerations of the technological quality assessment of sugarbeet

Sugar Industry ◽

10.36961/si11041 ◽

2011 ◽

pp. 85-89 ◽

Cited By ~ 1

Author(s):

Giorgio Pezzi

Keyword(s):

Quality Parameters ◽

Northern Italy ◽

Glucose Content ◽

Long Term Storage ◽

Interesting Correlation ◽

Technological Quality ◽

Thick Juice

No real improvement in the technological quality of beet has been recorded over the last 15 years in Northern Italy. Among the possible explanations for the quality stagnation is that the traditional formulae cannot correctly differentiate between sugarbeet varieties which produce thick juice of very high purity. This seems to be connected with the role of potassium. The use of a standard purification procedure gives reliable and accurate data which is immediately comparable with the factory data. Research projects on medium/long term storage are currently being performed by Co.Pro.B., Italy, in cooperation with Syngenta and Beta. Up to now the results have shown that storage of sugarbeet in autumn time in northern Italy is possible provided that suitable varieties and proper handling of the roots are employed. Results obtained in the storage trials are reported. Correlations have been found between quality parameters (purity, color and lime salts) of the purified juice with the glucose content of the raw juice. An interesting correlation is reported between purified juice purity and raw juice purity.

Download Full-text

Quality of beef diaphragm meat in naturally occurring Sarcocystic infection in cattle

Czech Journal of Food Sciences ◽

10.17221/89/2017-cjfs ◽

2018 ◽

Vol 36 (No. 5) ◽

pp. 378-385

Author(s):

Vytautas Januskevicius ◽

Grazina Januskeviciene ◽

Gintare Zaborskiene

Keyword(s):

Meat Quality ◽

Harmful Effect ◽

Coliform Bacteria ◽

E Coli ◽

Noticeable Increase ◽

Physico Chemical ◽

Infected Meat ◽

Technological Quality ◽

Meat Samples

The aim of this study was to investigate the possible harmful effect of Sarcocystis parasites on bovine diaphragm meat quality. Meat samples were collected from 120 bulls aged 20–24 months. Meat quality was investigated using microbiological and physico-chemical (RP-HPLC, GC) methods 48 hours after slaughter. Sarcocystis infection was associated with increased fat content, lightness L* and drip loss, and decreased ash and protein percentages. Infection also had a significant effect on the amount of amino acids (AAs), which slowly decreased as the number of sarcocysts increased. The total amount of AAs correlated with glutamic acid content (R = 0.966, P < 0.05). Heavily infected samples contained significantly lower amounts of putrescine, histamine, spermine and spermidine (P < 0.05) and<br /> a noticeable increase in the total count of aerobic microorganisms, but no change in the numbers of E. coli and coliform bacteria in comparison with no infected samples. Sarcocysts in beef diaphragms did not cause serious changes in the technological quality of the meat, but the biological quality of infected meat was reduced.

Download Full-text

Effect of the Application Date of Fertilizer Containing Silicon and Potassium on the Yield and Technological Quality of Sugar Beet Roots

Plants ◽

10.3390/plants10020370 ◽

2021 ◽

Vol 10 (2) ◽

pp. 370

Author(s):

Arkadiusz Artyszak ◽

Dariusz Gozdowski ◽

Alicja Siuda

Keyword(s):

Sugar Beet ◽

Foliar Application ◽

Plant Protection ◽

Plant Protection Products ◽

Water Shortage ◽

The European Union ◽

Yield Increase ◽

Time Of Application ◽

Technological Quality

Water shortage and drought are a growing problem in Europe. Therefore, effective methods for limiting its effects are necessary. At the same time, the “field to fork” strategy adopted by the European Commission aims to achieve a significant reduction in the use of plant protection products and fertilizers in the European Union. In an experiment conducted in 2018–2020, the effect of the method of foliar fertilization containing silicon and potassium on the yield and technological quality of sugar beet roots was assessed. The fertilizer was used in seven combinations, differing in the number and time of application. The best results were obtained by treating plants during drought stress. The better soil moisture for the plants, the smaller the pure sugar yield increase was observed. It is difficult to clearly state which combination of silicon and potassium foliar application is optimal, as their effects do not differ greatly.

Download Full-text

X-ray analysis of the technological quality of silicocalcium

Steel in Translation ◽

10.3103/s0967091207020040 ◽

2007 ◽

Vol 37 (2) ◽

pp. 99-100

Author(s):

G. L. Borshchevskaya ◽

G. M. Tirakov ◽

V. I. Dmitrienko ◽

R. A. Gizatulin

Keyword(s):

X Ray ◽

Technological Quality

Download Full-text

Brazilian Cerrado Wheat: technological quality of genotypes grown in Tropical locations

Journal of Food Processing and Preservation ◽

10.1111/jfpp.16228 ◽

2021 ◽

Author(s):

Maria Eugenia Araujo Silva Oliveira ◽

Thais de Oliveira Alves ◽

Luiz Carlos Gutkoski ◽

Martha Zavariz de Miranda ◽

Mariana Simões Larraz Ferreira ◽

...

Keyword(s):

Brazilian Cerrado ◽

Technological Quality

Download Full-text

USE OF POLYSACCHARIDES XANTHAN AND TRAGACANTH IN TECHNOLOGY OF BAKERY PRODUCTS

Известия вузов. Пищевая технология ◽

10.26297/0579-3009.2019.2-3.11 ◽

2019 ◽

Author(s):

А.А. ШИШКАНОВ ◽

С.Ю. КОЖУШКО ◽

Г.Е. РЫСМУХАМБЕТОВА ◽

М.К. САДЫГОВА ◽

Л.В. КАРПУНИНА

Keyword(s):

Production Technology ◽

Gum Arabic ◽

Positive Influence ◽

Fifth Grade ◽

Bakery Products ◽

High Grade ◽

Microbiological Parameters ◽

Composite Mixture ◽

Buckwheat Flour

Разработаны рецептуры и технологии хлеба и хлебобулочных изделий из композитной смеси пшеничной муки высшего сорта и гречневой муки (1) и обойной муки из зерна пшеницы 5-го класса (2) с применением полисахаридов (ПС) в концентрациях, %: ксантана 0,5; трагаканта 0,6. В процессе исследования в опытные образцы хлеба вводили ПС: трагакант (Sugarflair Colours, Англия), ксантан (Deosen, Китай), гуар (Guarsar, Индия), гуммиарабик (Sugarcraft Essentials, Англия) в концентрациях от 0,5 до 1,5%. Установлено положительное влияние ксантана и трагаканта на качество хлеба. Влажность хлеба из композитной смеси (1) увеличилась на 0,54 и 1,64%; пористость – на 6,0 и 1,4% соответственно. Влажность хлеба (2) увеличилась на 0,6 и 5,1% соответственно, пористость – в среднем в 1,7 раза. Разработанные образцы хлеба с добавлением ПС рекомендованы для рациона как источник основных нутриентов. По микробиологическим показателям опытные образцы соответствуют требованиям ТР ТС 021/2011. Калорийность образцов из муки (2) и композитной смеси (1) составила 178,84 и 198,00 ккал соответственно, что необходимо учитывать в диетическом и функциональном питании. Разработанные рецептуры и технологии хлебобулочных изделий с добавлением ПС перспективны для применения на предприятиях хлебопекарной промышленности и индустрии питания. The opportunity of using polysaccharides (PS) in the recipes and production technology of bakery products from a composite mixture of high-grade wheat flour and buckwheat flour (1) and wholemeal flour from fifth-grade wheat (2) with concentrations of xanthan 0,5% and tragacanth 0,6% was studied. Polysaccharides of various origins were introduced into the experimental samples, namely: tragacanth (Sugarflair Colors, England), xanthan (Deosen, China), guar (Guarsar, India), and gum arabic (Sugarcraft Essentials, England) in concentrations from 0,5 to 1,5%. The positive influence of xanthan and tragacanth on the quality of bread was established. Humidity of bread from the composite mixture (1) increased by 0,54 and 1,64%; porosity – 6,0 and 1,4%, respectively. Humidity bread (2) increased by 0,6 and 5,1%, respectively, porosity – an average of 1,7 times. Designed bread samples with the addition of PS are recommended for the diet as a source of essential nutrients. According to microbiological parameters, the prototypes satisfy the requirements of TR CU 021/2011. The caloric value of the samples from flour (2) and composite mixture (1) was of 198,00 and 178,84 kcal, respectively, what needs to be considered to consider dietary and functional nutrition. The data obtained allow us to recommend our developed technological solutions to bakery enterprises.

Download Full-text

Selection and evaluation of suppliers as a quality control element for bakery products

Economy of agricultural and processing enterprises ◽

10.31442/0235-2494-2021-0-8-21-25 ◽

2021 ◽

pp. 21-25

Author(s):

Natalia A. Jurk ◽

Keyword(s):

Physicochemical Parameters ◽

Raw Materials ◽

Objective Assessment ◽

Expert Assessment ◽

Control Element ◽

Bakery Products ◽

Regulatory Documents ◽

Tree Diagram ◽

Organoleptic Parameters

The article presents research in the field of quality management by suppliers of dairy whey to a bakery enterprise in the Omsk region. The general assessment criteria are systematized in the form of a tree diagram, which makes it possible to identify them depending on the target orientation. When evaluating suppliers, such fundamental elements as the quality of purchased raw materials, their cost and timeliness of delivery were taken into account. The results of an expert assessment of the organoleptic parameters of serum, controlled physicochemical parameters and subsequent regression analysis made it possible to establish their compliance with the requirements of regulatory documents. A comprehensive assessment of the possibilities allowed us to give an objective assessment, as well as to make a decision on choosing in favor of one of the suppliers.

Download Full-text